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Pork kebabs with tomato salsa, crunchy salad and greek yoghurt.

Wether you want to have a try at making these with the children in the kitchen at home, fire them up on the bbq or maybe take this recipe with you on holiday to make, this dish is simple, quick but has a lovely twist to a kebab.
It makes a healthier option but full of singly fresh flavours at the same time.
This dish is also inexpensive to make and even one pack of mince will go a long way.
Ingredients:
Makes roughly 4 filled flatbreads ( 1 1/2 pork kebabs to a flatbread )
Folded large flatbreads
Kebabs/koftas:
• 500g Pork Mince
• 2 tbsp cold pressed rapeseed oil or any oil of your choice
• 1 medium sized red onion finely diced
• 1/2 baby fennel finely chopped ( Can use full sized fennel also )
• a good pinch of sea salt and cracked black pepper
• 2 cloves of garlic chopped finely
• 1/2 large red chilli finely chopped
• zest of 1/2 orange
• zest of 1/2 lemon
Tomato salsa:
• 4 large ripe tomatoes ( preferably British if you can get them ) chopped into chunks
• A handful of fresh coriander chopped
• A splash of balsamic vinegar
• pinch of sea salt and cracked black pepper to season
Crunchy Salad:
• Handful of Spinach in each flatbread
• 1/2 white cabbage finely sliced
• 1/4 red cabbage ( if large ) finely sliced

• A tbsp greek yoghurt drizzled over each one to serve.

Method:
• Fry off onion in rapeseed oil for a couple of minutes until starting to soften. Add in garlic and chilli and cook for a further minute.
• Add in your fennel, season with salt and pepper, then take off the heat and place to one side to cool.
• In a mixing bowl, put in the cooked mixture, add your mince, salt and pepper to season, orange zest and lemon zest. Mix together with hands.
• Shape kebab mixture into a flat sausage shape or whichever shape of your choice.
• Heat up your frying pan again with a little more oil and on a medium to high heat start cooking your kebabs. These will only take about five minutes turning half way, or until cooked through.
• Once kebabs are cooked, slice each pork kebab in half lengthways. Heat up a griddle pan ( no oil )for your flatbreads, they will only take a minute or two.
• To assemble, take a flatbread, add spinach first, then both sliced cabbage, place kebabs on top of that, then the salsa and finally drizzle with greek yoghurt and dive in!

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